Wild Game Chili
Ingredients
- 2 tablespoons olive oil or corn oil
- ½ pound buffalo meat diced in ¾ inch cubes
- ½ pound elk or venison, diced in ¾ inch cubes
- ½ pound wild boar or pork, diced in ¾ inch cubes
- 1 onion medium diced
- 2 cloves garlic chopped
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- 2 tablespoons pasilla chile powder
- 2 tablespoons New Mexican chili powder
- ½ cup coffee brewed
- 1 bay leaf
- 9 ounces tomato juice
- 18 ounces diced tomatoes canned
- 1½ cups beef stock or one 12-ounce can of beer
- 4 cups water
- sour cream for garnish
- green onions for garnish
Instructions
- Mix all the dry spices together and use half the mixture to season the meat.
- Heat the oil in a large stock or soup pot until hot but not smoking, and brown the meat for 10 - 15 minutes in the pan.
- Add the onions and garlic and saute for 3 to 4 minutes.
- Add the coffee, tomato juice, bay leaves, diced tomatoes, stock, water, and the remaining spice mixture. Simmer for 2 to 3 hours until the meat is tender. You can adjust the consistency with more stock and check the seasonings.
- Garnish with sour cream and green onions before serving.
Notes
This sounds like a great recipe and I'm sure you can substitute some easier to find ingredients for the wild game meats and still have a great result.
By the way, one of my other favorite all time chili recipes is Deer Valley Chili and very popular to everyone who ski at the Deer Valley Resort.